Cook’s notes: Boneless skinless chicken thighs were on sale recently. The Kitchn (link) has an excellent article on how to cook these thighs in the oven. It was so easy, although it did take longer than 20 minutes in our oven to get the chicken to the right temperature.
The only change I made was a slight variation on the baking sauce:
2 Tablespoons olive oil
1 Tablespoon balsamic vinegar
1 Tablespoon Dijon mustard
4 garlic cloves
1/2 teaspoon Italian Herb blend
1/4 teaspoon brown sugar